Croutons with Tapenade

Croutons with Tapenade
Photo by Georges Vernon and Margaret Skinner

Ingredients

  • 2 tablespoons fresh lemon juice
  • 1 French-bread baguette
  • 3 large garlic cloves
  • 1 ¾ cups pitted Kalamata olives or other brine-cured black olives
  • 1 ½ tablespoons capers
  • 1 teaspoon fresh rosemary
  • 4 anchovy fillets
  • + 2 more ingredients
    • 6 tablespoons olive oil
    • 1 teaspoon fresh thyme

Finely chop 1 garlic clove in processor. Add olives, anchovies, capers, thyme and rosemary. Process until almost smooth. Add lemon juice. With machine running, gradually add 4 tablespoons olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to small bowl. Preheat ...

View full recipe at Epicurious

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